I’m fascinated by this recipe because it transforms the unique chewiness of mochi into delightful, matcha‑green bites with a subtly sweet flavor. They’re incredibly easy to make and perfect for a cozy breakfast, a comforting afternoon pick‑me‑up, or a simple but elegant dessert—all served with a hot cup of tea or coffee
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:
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Glutinous rice flour (also known as sweet rice flour or mochiko)
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Matcha powder
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Baking powder
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Salt
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Whole milk
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An egg
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Honey
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Melted butter
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Vanilla extract
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Optional: dark chocolate squares for drizzling or topping
directions
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I preheat the oven to 325 °F (165 °C) and grease six cups of a muffin tin with unsalted butter
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I whisk together the glutinous rice flour, matcha powder, baking powder, and salt in a bowl
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In a separate measuring cup or bowl, I whisk whole milk, an egg, honey, melted butter, and vanilla until smooth
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I pour the dry ingredients into the wet ingredients and whisk until the batter is smooth and thick but still pourable—like syrup
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I divide the batter evenly among the prepared muffin cups and bake for about 25–30 minutes
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I let the mochi bites cool in the pan for 10 minutes, then transfer them to a rack to cool completely. As they cool, they’ll naturally deflate—a typical characteristic of mochi, not a failure
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I dust them with powdered sugar or drizzle with melted dark chocolate for extra flair, if desired
Servings and timing
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Servings: Makes 6 mochi bites
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Prep Time: Approximately 10–15 minutes
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Cook Time: Around 25–30 minutes
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Total Time: About 35–45 minutes
Variations
I might try these tweaks:
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Use coconut milk or water instead of whole milk for a lighter version Reddit.
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Substitute honey with maple syrup or other liquid sweeteners, or even sugar for a crisper crust
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Add a chocolate drizzle, powdered sugar, or dust with extra matcha for visual appeal and richer flavor
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Replace matcha with other powders like cocoa or hojicha, or stir in toppings like chocolate chips or nuts for different tastes
storage/reheating
I store the mochi bites in a sealed container at room temperature for up to 2–3 days for best texture. If they lose some chewiness, I refresh them with a quick warm-up in the oven for a few minutes—restoring that satisfying mochi pull.
FAQs
Can I use water instead of milk?
Yes—I often swap with water (or coconut milk) as a lighter alternative, which can reduce calories and still keep them chewy
Will the mochi bites puff up and then sink?
They will! They bake up puffy but deflate as they cool—that’s completely normal for mochi texture
Can I make more than six pieces?
Absolutely—I can double the batch and bake in a larger muffin tin or baking pan, just adjust timing accordingly.
Are they gluten-free?
Yes—since they use glutinous rice flour, they’re naturally gluten‑free despite the name
What pairs well with matcha mochi bites?
I love enjoying them with a warm cup of green tea or coffee for contrast; they’re also delightful alongside a scoop of vanilla ice cream or with a fruity dipping sauce for dessert.
Conclusion
I adore how these Matcha Mochi Bites bring together the earthy, vibrant flavor of matcha with that signature mochi chewiness in a conveniently bite-sized form. They’re easy to whip up, fun to customize, and perfect for any moment—from a relaxed breakfast to a stylish dessert. I’m already excited to make them again and experiment!
Print
Matcha Mochi Bites
- Total Time: 28 minutes
- Yield: 18 bites
Description
Chewy, slightly sweet, and infused with earthy matcha flavor, these bite-sized treats are perfect for green tea lovers.
Ingredients
1 cup glutinous rice flour
1 tsp baking powder
1 tbsp matcha green tea powder
1/2 cup granulated sugar
1/2 cup milk
1/4 cup unsalted butter, melted
1 large egg
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease or line a mini muffin pan.
In a large bowl, whisk together glutinous rice flour, baking powder, matcha powder, and sugar.
In another bowl, combine milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Spoon batter evenly into mini muffin cups, filling each about 3/4 full.
Bake for 15–18 minutes, or until the tops are set and slightly springy to the touch.
Let cool for a few minutes before removing from the pan.
Serve warm or at room temperature, and store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
